Snack · 40 min · moroccan

Coconut Ghriba

This is the kind of Moroccan snack you’ll make on repeat — shredded coconut and flour, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Shredded coconut
• 1 cup Flour
• 0.75 cup Sugar
• 2 Eggs
• 0.25 cup Butter
• 1 tsp Baking powder
• 1 tsp Lemon zest
• 1 tsp Vanilla
• 0.5 cup Powdered sugar
• 0.25 tsp Salt

Steps

1. Mix the coconut, flour, sugar, baking powder, lemon zest, and salt. Work in the melted butter, eggs, and vanilla into a soft, sticky dough.
2. Chill the dough 20 minutes — cold dough rolls without sticking and the cookies hold their shape.
3. Roll into walnut-size balls and coat generously in powdered sugar. The thick sugar coat is what creates the signature crackled top.
4. Arrange on lined baking sheets with room to spread. They will crackle dramatically in the heat — that is the goal.
5. Bake at 350°F for 12 to 15 minutes, until the cracks show golden beneath the white sugar and the bottoms are lightly browned.
6. Cool on the pan 5 minutes, then move to a rack. Ghriba should be crisp-edged, chewy-centered, and gone by tomorrow.

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